Strawberry Nachos

Strawberry Nachos | Black Girl Chef's Whites

This is one of those posts when I know you all are thinking I have had a break with sanity. Those who know me usually say “Pack light! It’s a short trip!” when I declare in a dramatic fashion that I am going crazy. Well, one man’s crazy is another man’s genius.

That large batch of Strawberry Wine Dessert Sauce needed to be eaten in a a way that celebrated its sweet deliciousness. Not just spooned over ice cream, although that would be divine. Or as a cheesecake topping, or over a warm cream scone, or in a parfait made with Greek yogurt. Those would all be wonderful.

Strawberry Nachos | Black Girl Chef's Whites

I kept the Greek yogurt in the picture, but that’s it.  It became the sour cream that is often served on top of traditional nachos, made with tortilla chips, cheese and a myriad of other toppings depending on the restaurant or how you make them at home. I personally like mine with carnitas.

I saw a pack of Super Soft Burrito Size Tortillas that I had gotten a sample of from Mission Foods, and immediately tried to think of what to do with them and the sauce.  As a child my first cookbook was a Peanuts Cookbook, with Charlie Brown, Snoopy and the gang. I loved to cook from that book, supervised by my mother of course. I used to make Bunuelos, a Mexican fritter covered with cinnamon and sugar. After a few twists and turns in my mind after that memory, out came Strawberry Nachos. Seasoned and crispy flour tortillas topped with strawberry wine sauce and a dollop of Greek yogurt.

Making the seasoned tortilla chips is really simple.

tortilla half

Cut the tortilla in half.

cut tortilla

Cut the tortilla half in half.

tortilla quarters

Cut again to make eight sections.

final cut tortilla

Cut each eighth into triangles and place into a large bowl.

pouring butter on chips

Pour the melted seasoned butter over the tortilla triangles. Toss well to coat. (clean hands work best)

chips on pan

Spread the seasoned triangles onto a silicone or parchment lines sheet pan.

baked chips

Cool the baked chips completely before use or devouring.

Recipe: Cinnamon and Sugar Tortilla Crisps


  • 4 burrito size flour tortillas, cut into 32 pieces
  • 4 ounces (1 stick) melted butter
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon granulated sugar


  1. Heat oven to 350 degrees.
  2. Cut the tortillas in half, then half again. Cut each quarter in half, then each 8th into three triangles.
  3. Place the tortillas into a large bowl.
  4. Melt the butter, then stir in the cinnamon and sugar.
  5. Pour the melted butter over the tortillas and toss to coat completely,
  6. Divide the tortillas between two parchment or silicone lined sheet pans.
  7. Bake 10 minutes, then stir and turn to allow them to crisp up.
  8. Bake another 3-5 minutes until browned and crisp.
  9. Remove from the pan and let cool completely.

Preparation time: 5 minute(s)

Cooking time: 15 minute(s)

Strawberry Nachos | Black Girl Chef's Whites

To make the nachos simply pile a plate or platter with the seasoned chips.
Drizzle the Strawberry Wine Dessert Sauce over the top.
If desired, top with a scoop of plain Greek yogurt or sour cream.


Summer Cherry Crisp


You may have noticed it has been little a little quieter around here. I may do a few posts, then you don’t hear from me for a couple of weeks. It is not that I don’t have recipes to share and things to babble about, its just that the words just won’t come out.

You see, I have been dealing with chronic migraines for almost a year now. They have been getting progressively worse, and one of the most interesting symptoms is a loss of cognitive function in the communication area of my brain. I have trouble finding the right words, saying the right words, and of course, writing.

I was in the Apple store the other day, talking to a tech about my computer and whether it still had Apple Care coverage. I kept calling it apple core. I could not for the life of me say apple care! It was hilarious. . . embarrassing, but hilarious!

Here’s another gem for you; My daughter and I were visiting a neighbor and she had brought a cucumber to snack on. While eating her cucumber, we were talking. My daughter wanted to add to the conversation, but had a mouth full of cucumber. Doing the mommy thing, I said ” Ruby, don’t eat while you’re eating!” She looked at me like I had just grown two heads. There was nothing to do but laugh, as my neighbor explained what I had actually meant to say.

So I’m working on finding the right balance in my life to stop this very aggravating condition. Medication, diet, exercise, stress reduction, etcetera, etcetera, etcetera.

I developed the recipe for this cherry crisp a while ago, and it has been languishing in the dark recesses of my computer, waiting to be set free.


Recipe: Summer Cherry Crisp


  • 7 cups pitted cherries (2.5 pounds)
  • 1/4 cup vanilla sugar
  • 1 tablespoon cornstarch
  • 1/2 cup all purpose flour
  • 1/3 cup brown sugar
  • 1/3 cup vanilla sugar
  • 1/4 teaspoon sea salt
  • 6 tablespoons cold butter
  • 1/3 cup pine nuts


  1. Heat the oven to 350 degrees F.
  2. Place pitted cherries into a large bowl.
  3. Add the vanilla sugar and cornstarch, stir to mix well.
  4. Pour the cherry mixture into a large baking dish.
  5. In a large bowl stir together the flour, brown sugar, vanilla sugar and salt.
  6. Using your clean fingers, pinch the butter into the flour mixture until it resembles crumbs.
  7. Mix in the pine nuts.
  8. Spread the topping evenly over the cherries.
  9. Bake for 40 minutes, until topping is lightly browned and fruit is bubbling.
  10. *vanilla sugar is made by placing a fresh vanilla bean into a container of sugar. Plain sugar can be substituted.

Preparation time: 30 minute(s)

Cooking time: 40 minute(s)

Number of servings (yield): 12

Strawberry and Cream Cake

I was almost defeated by this cake.  Almost.  What you see is strawberry cake number three. Number one was OK, number two was OK, but number three was finally what I had in my mind for a strawberry cake.  My neighbors had to eat a lot of strawberry cake while I perfected my vision. Not that they complained, mind you.

My daughter could eat strawberries all day, every day if I let her.  Except for a short time in the spring when the strawberries grown here in California are as sweet as sugar, I can take them or leave them.  While enjoying a bowl of berries I had a flashback of a strawberry cake from a local restaurant called Pie and Burger. My neighbors Kevin and Myrna had shared some, and I thought it was delicious. No artificial strawberry flavor, just the taste of real, sweet fruit. I decided I could make a fabulous strawberry cake, I am a chef after all!

Well, I am a chef, not a baker! Two very different culinary arts. Baking is a science, cooking is an art. With cooking I can throw things together, taste and adjust as needed. With baking you better have your ratios right or your cake won’t rise, or it will fall when you take it out of the even or any number of things. Which is why you are looking at strawberry cake number three.

If you are looking for a pretty pink cake, you could add a bit of food coloring.  I like it natural with little flecks of strawberry in the cake.


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Strawberry and Cream Cake
Fresh strawberries add a sweet and summery flavor to this scrumptious cake!
  • 3 cups cake flour
  • 3 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 sticks butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/2 cups fresh strawberries, pureed
  • 1/2 cup heavy cream
  • 1/4 cup strawberry preserves
Heat your oven to 325 degrees F. Oil and flour a large bundt pan, making sure to completely coat the inside with oil and flour to prevent sticking.
Sift together the flour, baking powder and salt.

In an electric mixer cream the butter and sugar for 3-5 minutes, until light and fluffy.

Reduce the speed to low, and add the eggs on at a time, waiting until each is well incorporated. Add the vanilla extract.
Stir together the pureed strawberries, heavy cream and strawberry preserves.On low speed, slowly add 1/3 of the flour mixture, mixing until incorporated. Pour in 1/2 of the strawberry and cream mixture, again making sure everything is incorporated. Add another 1/3 of the flour, then the remaining strawberry mixture. Finish with the last 1/3 of the flour mixture. Scrape down the bowl as needed.
Pour the batter into the prepared bundt pan, spreading it out evenly in the pan. Bake the cake for 55 minutes to an hour, or until a skewer inserted into the cake comes out clean.
Cool the cake on a rack for 25 – 30 minutes, then carefully go around the sides of the cake with a spatula to loosen it. Turn the cake out on the rack and let it cool completely.
Frost the cake when it has cooled completely.

Prep time: 30 mins Cook time: 1 hour Total time: 2 hour Yield: 1 bundt cake

Be sure to store the cake in the refrigerator as the heavy cream in the frosting will spoil if left out on the counter. Let the cake come to room temperature to let the frosting soften again before serving.   If you plan on using a lighter milk product, be aware that it will thin the frosting, making it more of a glaze. Because of the high fat content in heavy cream, it emulsifies and thickens the frosting, instead of thinning it.


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Strawberry and Cream Frosting
This ultra rich strawberry frosting would be equally good on a vanilla or chocolate cake.
  • 2 sticks butter, softened
  • 1/2 cup strawberry preserves
  • 2 cups confectioners sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream
In an electric mixer, beat the butter and strawberry preserves until mixed well.
On low speed, slowly add the confectioners sugar, scraping down the bowl as needed.
Raise the speed to medium low, and add the vanilla extract. Slowly begin pouring in the cream, stopping to let it become incorporated before adding more.
Beat the frosting for a minute or two, until it is light and fluffy.
Store any unused frosting in the refrigerator.

Prep time: 10 mins Cook time: Total time: 10 mins Yield: 4 cups

Cheryl D Lee on Foodista